英語講解茶葉蛋做法Tea Eggs (Chinese Marbled Eggs)zt

These visually striking eggs are produced by hard-boiling an egg, cracking the shell, and then steeping the egg in a flavored tea or broth.  The batik-like marbling effect is more prominent when teas with high levels of tannin are used; the duration of the second boiling will influence both the color of the marbling and the degree to which the tea or broth flavor penetrates the egg.

 

Tea Egg:

Ingredients
6 eggs
3 tablespoons soy sauce
1 teaspoon salt
1 tablespoon black tea leaves or 1 tea bag
4 pieces star anise
1 small stick cinnamon or cassia bark
1 teaspoon cracked peppercorns (optional)
2 strips dried mandarin peel (optional)

Method

1. Place unshelled eggs in saucepan of cold water – water level should be at least 1 inch higher than eggs.

2. Bring to a boil, then simmer for 2 minutes.

3. Remove the eggs. With a knife, tap each egg to slightly crack the shells in two or three places. Return to saucepan.

4. Add other ingredients and stir

5. Cover and simmer for 2 hours, adding water as necessary.

6. Drain, serve hot or cold.

Note:
Cook longer for a stronger flavour and a deeper colour. Tea eggs arealso known as Chinese marbled eggs for the unique marbling effect onthe surface of the egg. Sauce can be frozen and reused.